Forget cheese sandwiches and sausage rolls – get creative for your next picnic with this tasty salmon and potato tortilla.
- 500g (1lb) new potatoes
- 6 large eggs
- 2 level tbsp fresh dill, chopped
- Salt and freshly ground black pepper
- 140g packet smoked salmon slices or trimmings, chopped
- 20cm (8in) round ovenproof dish, well buttered and base-lined with a circle of baking parchment
Set the oven to 180°C (gas mark 4).
Cook the potatoes in boiling salted water for 10-12 mins or until they are just tender, then drain and leave to cool slightly before slicing them.
Lightly beat the eggs, stir in the dill and seasoning then stir in the potatoes and salmon. Pour the mixture into the ovenproof dish.
Bake the tortilla in the centre of oven for 35-45 mins or until the egg has just set in the centre, and the mixture is just beginning to shrink back from the sides of the dish.
Remove the dish from the oven and leave the tortilla to cool for about 10-15 mins, then turn it out on to a board and leave to cool completely. Cut into 8 wedges and pack into a container to transport it to the picnic.